I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.
Ingredients
- tomatoes: 3 piece (chopped)
- red bell pepper, cored and: 1 piece (sliced)
- yellow bell pepper, cored and: 1 piece (sliced)
- green bell pepper, cored and: 1 piece (sliced)
- onion: 0.5 piece (sliced)
- ounces crumbled feta cheese: 3 piece (to taste)
- canola oil: 4 Tbsp
- red wine vinegar: 2 Tbsp
- salt: 1 tsp
- white sugar: 0.5 tsp
- pinch freshly ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
-
Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
